Roasted Cauliflower Tahini Dressing

There's something almost theatrical about slicing a raw cauliflower head into thick steaks—the knife glides through with such satisfying resistance, and suddenly you're holding what looks like something from a butcher's counter. The first time I roasted them this way, I was skeptical that a vegetable could feel this substantial, but the moment they emerged from the oven golden and caramelized, I understood: this wasn't a side dish masquerading as dinner, it was the real thing.

I made this for a dinner party once, and a friend who usually picked at vegetables cleaned her entire plate, then asked if she could take home the leftover dressing. That moment—when someone realizes they actually crave cauliflower—never gets old.

Ingredients

• Cauliflower: Look for heads that feel heavy and dense; they'll give you thicker steaks with less waste. The core is where the magic happens, holding everything together so the steak doesn't crumble.
• Olive oil: Good quality matters here, especially for brushing the steaks—it's what gets them golden and helps the spices cling properly.
• Cumin and smoked paprika: These two spices create warmth and depth, transforming plain cauliflower into something that tastes intentional and alive.
• Tahini: The creamy backbone of the dressing; buy it fresh if you can, as old tahini can taste bitter or separated.
• Lemon juice: Fresh is essential here—the acidity cuts through the tahini's richness and prevents the dressing from tasting one-dimensional.
• Garlic, salt, and cayenne: These build complexity; the cayenne adds a gentle whisper of heat that makes you want another bite.

Instructions

Prepare your cauliflower:

Trim away the dark green leaves and cut the stem flush with the base, but keep the core intact—it's your structural hero. Slice perpendicular to the stem into roughly 1-inch thick slices; you'll likely get 2–3 perfect steaks per head.

Season with confidence:

Combine olive oil, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl. Brush both sides of each steak generously, letting the spiced oil coat every crevice and bump.

Roast until golden:

Arrange steaks on a parchment-lined sheet in a single layer and roast at 425°F for 15 minutes. Flip carefully, then roast another 10–15 minutes until the edges are caramelized and the surface yields slightly to a fork.

Make the tahini dressing:

Whisk tahini with minced garlic, lemon juice, olive oil, salt, cumin, and a pinch of cayenne. Gradually add water, a tablespoon at a time, whisking constantly until the dressing flows like thick cream—it should coat the back of a spoon but still move.

Finish and serve:

Transfer warm steaks to plates, drizzle generously with tahini dressing, and scatter with fresh parsley, toasted nuts, and pomegranate seeds if you have them.

Save

There was a quiet moment during a weeknight dinner when everyone stopped talking and just ate, the kind of peace that only comes when the food is good enough to demand your attention. That's when I knew this recipe had earned its place in the regular rotation.

The Art of Slicing Steaks

The key to beautiful cauliflower steaks is a sharp knife and a steady hand—press down gently but firmly, letting the weight of the blade do the work. Some slices will be perfect rectangles; others will be irregular or have the core off-center, and that's fine. The misshapen ones often have the crispiest edges because they catch more heat.

Making Tahini Dressing Sing

Tahini has a reputation for being temperamental, but it's really just thirsty. If it clumps when you add lemon juice, you're adding liquid too quickly; start with just a tiny splash, whisk it smooth, then gradually build up to the consistency you want. The garlic should be finely minced almost to a paste, so it dissolves into the dressing rather than lingering as grainy bits.

Serving and Variations

Serve these steaks as a hearty vegetarian main course over grain or alongside other roasted vegetables, or slice them thin and pile into pita with extra dressing and a salad. For a spiced-up version, add a pinch of chili flakes to either the cauliflower seasoning or the dressing; for brightness, swap lemon juice for lime. If you want an extra layer of indulgence, drizzle the plate with tahini dressing, nestle the steaks on top, then add more dressing afterward.

• Leftover steaks can be served cold in salads or sandwiches the next day.
• The dressing keeps for up to 5 days in the fridge and pairs beautifully with roasted vegetables, grains, or falafel.
• For maximum crispiness, broil the steaks for 1–2 minutes at the very end of roasting, watching carefully so they don't char.

Save

Roasted cauliflower steaks are proof that simple, honest cooking doesn't need to be complicated—just good ingredients, proper heat, and the patience to let things caramelize into something beautiful. Once you've mastered this version, you'll find yourself reaching for it again and again.

Recipe FAQs

→ How do I cut cauliflower steaks evenly?

Remove leaves and trim the base while keeping the core intact. Slice the cauliflower into 1-inch thick sections to keep the steaks uniform and stable during roasting.

→ What spices enhance roasted cauliflower?

Ground cumin, smoked paprika, garlic powder, salt, and black pepper provide a warm, smoky, and savory flavor that complements the natural sweetness of cauliflower.

→ How to make tahini dressing creamy and smooth?

Whisk tahini with fresh lemon juice, minced garlic, olive oil, salt, and a pinch of cumin. Gradually add water while mixing until reaching a pourable, creamy texture.

→ Can I add toppings to enhance flavor and texture?

Yes, sprinkling chopped fresh parsley, toasted pine nuts, slivered almonds, or pomegranate seeds adds freshness, crunch, and a pop of color.

→ What’s the best oven temperature and time for roasting?

Roast at 425°F (220°C) for a total of 25 to 30 minutes, flipping halfway, until the cauliflower is golden and tender. Optional broiling for 1-2 minutes adds crisp edges.